Since I am a l-o-o-s-e knitter, Size 5 needles were a good choice for a medium-sized adult head. It's nice and stretchy. For Paul, using 6s would be perfect. I mostly followed Susan's modifications, except for 1.5 inches of ribbing, then I didn't quite finish the 4th repeat of the upper stitch pattern.

While the marled blue yarn may not do the cables justice, I am so pleased to be blowing through my Patons merino wool stash. All these hats have been awesome stashbusters. I like knitting with the Patons, so I used to impulsively pick some up when it was on super-sale. Unfortunately it doesn't wear all that well.

Last weekend Paul and I made an old favorite recipe, Thai pizza. It's far superior to the rather bland CPK version. I usually make the sauce from scratch, but cheat and use bread dough for the crust. The pizza's best with a bready, hand-tossed style crust rather than a thin crust.

Make Sauce:1. Heat the olive oil in a medium saucepan over medium heat. Add the curry paste and stir through. Stir in the brown sugar and mix well. Add the coconut milk, lemon grass, and lime juice and peel. Bring to a boil

2. Make a paste of the cornstarch with a little water. Stir into the sauce to thicken slightly. Strain this mixture, then add the peanut butter and the fish sauce. Set aside to cool.----

4. Preheat oven to 500 degrees. Form each loaf of bread dough into a crust on a cookie sheet. Cover the crusts with sauce, leaving a 3/4" border around the edge of the dough. Add chicken, carrot, bean sprouts, and scallions. Sprinkle cheese over the top. Sprinkle cilantro over the cheese.